Omaha Steaks are a brand name of beef steaks and roasts available by mail order. While every box of Omaha steaks has clear cooking instructions on the inside of the box, there are a number of ways to cook the steaks to make them a real gourmet treat. You can cook the steaks in a frying pan, on an indoor grill, in the oven, under the broiler or on an outdoor barbecue grill. Any way you cook them, following a few simple guidelines will make them perfect.
Thaw the Steaks First
While you can cook frozen Omaha Steaks, you will be able to cook the steak to your liking, i.e., rare, medium or well-done, with fewer problems if you thaw the steak first. For 1-inch-thick steaks, the Omaha Steak Company recommends thawing the steaks in the refrigerator for 12 to 14 hours. You can accomplish this by placing the desired number of steaks in the refrigerator before bedtime. They should be thawed completely by the time you are ready to cook the steaks the next day.
You can use your finger to determine the doneness of a steak cooked in a pan or on the grill. A rare steak will feel soft, while a medium steak will have a springy firmness. A well-done steak will be firm, and your finger will not make an impression in the meat when you push n it. If you plan to use a meat thermometer, a rare steak will read 120 to 125 degrees F, medium will read 140 to 145 degrees F and well done will be at least 160 degrees F.
Broiling the Steaks
Use a traditional broiling pan. Season the steaks as desired. Preheat the broiler portion of your oven. Place the top rack 2 to 3 inches below the broiler element. Cook the steaks two to three minutes per side for rare steaks, three to five minutes per side for medium and six minutes or longer for well done. Use a meat thermometer to test for correct temperatures.
On the Grill or In a Frying Pan
Season the steaks immediately prior to grilling, unless you have decided to marinate the meat. Place the steaks over hot coals and cook for one to two minutes per side to get the grill marks on the meat and seal in the juices. Move the steaks to a cooler area of the grill and continue to cook, turning once or twice, until you reach your desired degree of doneness. Use a meat thermometer to check the internal temperature. Follow the same procedure for cooking in a frying pan. Sear and brown the steaks and then turn the heat down and cook until done.
An indoor grill will cook the steaks in about half of the time of other methods. This is due to both the top and bottom of the grill having heating elements. Begin testing temperature for doneness after four minutes in the indoor grill. Remove the steaks when you have achieved your desired degree of doneness.
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